Fruit is awesome, and it’s even more awesome when it’s baked and cooked with toasted oatmeal on top. This recipe was inspired by leftover fruit in my kitchen that I couldn’t let go bad–so it became dessert. Enjoy!

Preheat oven to 375°F.

For filling:

4 apples (I used Washington apples), peeled and rough diced

2 pears (I used Anjou), peeled and rough diced

2 tablespoons salted butter

2 tablespoons water

1 cup blueberries

½ of a medium-sized banana

2 teaspoons corn starch

2 teaspoons water

For oat topping:

2 cups quick oats

2 tablespoons butter, melted

½ teaspoon coarse salt

¼ cup maple syrup

Place apples, pears, butter and 2 tablespoons water in medium saucepan. Cook over medium heat until apples and pears are soft. Add blueberries. Cook until soft. Add banana. Mix thoroughly. Remove from heat. Let sit about 5 minutes for fruit to thicken a touch.

In a teacup, add two teaspoons corn starch with two teaspoons warm water. Mix until dissolved. Add to fruit mixture. Stir well. (This makes the mixture thicken more.)

In a mixing bowl, combine oat topping ingredients together. They will be clumpy.

Place fruit filling in 8×8” pan greased with butter. Cover well with oat topping.

Cook about 10–12 minutes, until oats are toasted.

Serve immediately. If you have ice cream–lucky you!